This beef skillet with veggies and potatoes is a one pan meal balanced meal that your family will love. It's very adaptable and there are endless possibilities.
Start by gathering everything you need. Preheat your oven to 400°F.
Get your skillet hot on medium heat with about 1 tablespoon of Avocado Oil
Add in your beef and season with salt and pepper
In a bowl whisk together 2 large eggs, about 1.5 Cups sourdough starter, a teaspoon of salt and and about 2 heaping teaspoon baking powder.
Cook, stirring and breaking up frequently, until browned. Remove from Pan and set aside.
While the beef is cooking, Wash and chop up your veggies super small, Peel and dice your potatoes super small and mince your garlic.
Add about 2 tablespoon salted butter to your skillet that the meat cooked in and once that melts add in your veggies and garlic. Cook, Stirring frequently. Add in your salt, pepper, italian seasoning. Continue cooking until almost completely tender. Turn off the heat, add in your cheese and add the meat back in. Give it a good stir to make sure it’s completely mixed.
Scoop the sourdough batter over the top of the skillet and place in the oven to bake for about 23 minutes.
Each oven is different, so check on it around the 20 minute mark. The top should start getting a nice golden brown in some spots. You will be able to tell it is done when it looks solid and has a change in color.
Notes
You can use a different bread like topping if you don’t have sourdough. You can swap out veggies.
Depending on how big your skillet is or what your family likes, you might want to experiment with the sourdough egg mixture. I have found that we prefer closer to 1 Cup sourdough starter, 2 eggs, teaspoon salt- little less, and about 1.5 teaspoon baking powder
This stores well in the refrigerator for up to 3 days in an airtight container.
If you have a large family, make sure that you double this recipe.